Crayfish Vegetable Stew
Rinse baby carrots, peel if necessary and slice. Peel kohlrabi and cut into sticks. Peel asparagus and cut in pieces about 3 cm long (approximately 1 1/8 inch long). Cook asparagus in boiling water for about 5 minutes, add cauliflower and kohlrabi and cook for about 3 more minutes, add carrots and cook for about 2 more minutes. Drain vegetables, saving 100-200 ml (approximately 1/2-1 cup) cooking water.
Sauté morels in crab butter, stir in vegetables and dust with flour. Stir cooking water into vegetable mixture, add crayfish and simmer for about 2 minutes. Season stew with salt and pepper, spoon onto plates and sprinkle with parsley to serve.